Serve these slow cooked lamb shanks with creamy mashed potato to soak up all the rich red wine sauce.
Ingredients
- 1 tablespoon olive oil
- 4 Coles Australian Lamb Shanks
- 2 tablespoons plain flour
- 4 bacon rashers, coarsely chopped
- 12 small brown shallots, peeled
- 200g button or halved cup mushrooms
- 2 garlic cloves, crushed
- 1 cup (250ml) beef stock
- 2 cups (500ml) dry red wine (or use extra beef stock)
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 4 thyme sprigs
- Thyme sprigs, extra, to serve
Method
- Step 1Heat the oil in a large casserole pan over high heat. Toss the lamb in the flour to lightly coat, reserving any remaining flour. Add the lamb to the pan and cook, turning, for 5-6 mins or until browned. Transfer to a plate.
- Step 2Add the bacon to the pan and cook, stirring occasionally, for 4 mins or until golden brown. Transfer to a bowl. Add shallots and mushrooms to the pan. Cook, stirring, for 2-3 mins or until golden. Add garlic and cook for 1 min.
- Step 3Return lamb and bacon to the pan. Stir in reserved flour. Pour over stock and wine, if using. Add tomato paste, bay leaves and thyme. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 2 hours or until lamb is falling off the bone. Season.
- Step 4Sprinkle the lamb with extra thyme.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1604 kj
Energy
16g
Fat Total
5g
Saturated Fat
2g
Fibre
28g
Protein
1097mg
Sodium
2g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Try it with beef: This is a twist on the classic French beef bourguignon. For a traditional version, swap the lamb for any beef cut suitable for slow cooking, such as Coles Australian Beef Chuck, Oyster, Blade or Gravy. You’ll need about 500g beef to serve four.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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